Herbed Roast Turkey

Roast turkey infused with fresh herbs has a classic flavour that all of your guests will enjoy. Use any combination of herbs you like. If the turkey starts to brown too quickly, just cover it lightly with foil as soon as it reaches the colour you're after.

This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.

Preparation

Herbed Oil: In bowl, combine tarragon, parsley, thyme and oil. With muddler or back of wooden spoon, muddle until leaves are bruised and fragrant, about 1 minute. Let stand for 10 minutes.

Remove herbs, squeezing out as much oil as possible; set herbs aside. Whisk butter, garlic, lemon zest, lemon juice, salt and pepper into oil. Remove giblets and neck from turkey; place turkey neck in roasting pan. Twist wings under back. Fill cavity with parsley, thyme, tarragon, lemon and reserved muddled herbs. Place turkey, breast side up, on rack in roasting pan. Rub all over with herbed oil.